ASSESSING SELENIUM CONTENT IN FOODS: A COMPARATIVE STUDY OF COOKING METHODS
DOI:
https://doi.org/10.29121/shodhkosh.v5.i5.2024.2185Keywords:
Selenium, Cooking Methods, Food Items, Spectrophotometer, ICP-MSAbstract [English]
This study aimed to investigate domestic cooking methods, including boiling, steaming, blanching, and microwaving, to determine selenium. All food items were grinded and were further analyzed for suitable cooking methods. It suggests that Steaming is recommended for cooking broccoli, cabbage, and fenugreek. The loss of selenium was less in red cabbage and Garlic after Microwave treatment. Blanching foods, except ginger, suggest major selenium loss.
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(Komal Pareek, 2024)https://dx.doi.org/10.29121/shodhkosh.v5.i5.2024.2185 DOI: https://doi.org/10.29121/shodhkosh.v5.i5.2024.2185
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Copyright (c) 2024 Komal Pareek, Pooja V. Jagasia
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